Vegetables Pickled Vegetables Pickled Ramps Be the first to rate & review! Ramps are a species of wild onion found in wooded areas that have become sought-after by chefs and home cooks. They are available for a brief season in the spring, usually in May, depending on the weather. Sometimes referred to as wild leeks, ramps boast a strong flavor; they taste like a combination of onions and garlic. One of the best ways to preserve ramps for use the rest of the year is to pickle them. When pickling ramps, use the bulbs only; reserve the ramp leaves for pesto, ramp powder or another use. Pickled ramps can be chopped and added to a salad, pasta or pesto, or featured on a cheese and charcuterie platter. By Chandra Ram Chandra Ram Instagram Website Title: Associate Editorial Director, Food & WineLocation: ChicagoEducation: Bachelor's in Journalism from Loyola University Chicago Certified Sommelier, Court of Master SommeliersExpertise: cooking, baking, writing, editing, chefs, restaurants.Experience: Chandra Ram is a James Beard- and IACP-nominated food writer, editor, and cookbook author. She worked in restaurants for years before turning to food writing and has won multiple awards for her work, including more than a dozen Jesse H. Neal awards and the McAllister Editorial Fellowship.Chandra has been cooking since she was old enough to help her mother in the kitchen, and parlayed her love of food into a career that keeps her busy between the stove and her desk.As the associate editorial director for food, Chandra strategizes how to produce the tastiest recipes to help readers create delicious food in their home kitchens. She's worked in many different corners of the food world, from bartending at a French restaurant in London to running a catering business in Maine and consulting with restaurant owners on how to improve their menus all over the country.Her writing has been featured in Food & Wine, Food52, Epicurious, Gravy, Kitchn, and Plate. She is a frequent speaker at food events and industry conferences, and an interview subject for podcasts and video programs. Food & Wine's Editorial Guidelines Published on June 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Huge Galdones / Food Styling by Christina Zerkis Active Time: 5 mins Total Time: 10 mins Yield: 6 ounces Ingredients 3 bunches ramps (5 ounces each) 1 cup water 1 cup white wine or apple cider vinegar ¼ cup sugar 2 bay leaves 1 tablespoon kosher salt 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1 teaspoon nigella seeds 1 teaspoon peppercorns Directions Trim roots and greens from ramps; reserve greens for another use. Place the ramp bulbs in a tall, clean, heat proof jar. Bring remaining ingredients to a boil in a saucepan over medium, stirring until sugar and salt dissolve. Carefully pour brine over ramps. Let the mixture cool to room temperature, then cover and refrigerate until chilled. Reserve ramps for 2 days before using. Ramps will keep, refrigerated, up to 3 months. Rate it Print